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Litchi compound jam capable of prolonging fresh-keeping period and rich in fragrance and preparation method thereof

A technology for keeping freshness and jam, which is applied in food preservation, the function of food ingredients, and food ingredients as thickeners, etc. It can solve the problems of jam pollution, heavy taste, and affecting the quality and shelf life of jam.

Pending Publication Date: 2022-03-22
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the jams on the traditional market are high-sugar jams, which taste too heavy, sweet and greasy, and contain too much sugar, which is unfavorable to the modern "three highs" and does not meet the low-fat and healthy diet that people are now pursuing
Pectin is easy to form gel under high sugar and high acid conditions, and jam has poor gel properties without adding other food pectin, and it is not easy to form a fluid state and is easy to disperse, resulting in poor spreading performance, and water separation will occur during storage A series of problems, such as a series of problems, seriously affect the quality and shelf life of jam and cause economic damage
The osmotic pressure of jam is related to the degree of microbial contamination. Jams with low osmotic pressure are easily contaminated by microorganisms, and the shelf life of food contaminated by microorganisms is seriously affected.

Method used

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  • Litchi compound jam capable of prolonging fresh-keeping period and rich in fragrance and preparation method thereof
  • Litchi compound jam capable of prolonging fresh-keeping period and rich in fragrance and preparation method thereof
  • Litchi compound jam capable of prolonging fresh-keeping period and rich in fragrance and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0049] The preparation technology of compound jam comprises:

[0050] 1) Selection of raw materials: The freshness of raw materials has an important relationship with the quality of the final product. The quality of litchi, pineapple and winter melon directly affects the quality of jam. Raw materials must be fresh and mature, and rotten and moldy must not be selected, otherwise the quality of the jam and the progress of experimental research will be seriously affected. A little blemish on the outer surface of the fruit has almost no effect, such as insect eyes, black spots, mechanical damage to the shape, etc., which can be treated by light cutting.

[0051] 2) Peeling and removing the core: Use a knife to peel off the skin of the pineapple winter melon, pick out the water hyacinth, and pick out the lychee core for subsequent beating.

[0052] 3) Clean and cut into pieces: the raw materials should not have large pieces of pulp. The good fluid state of the jam requires the raw...

Embodiment 1

[0101] Present embodiment 1 provides a kind of compound jam. The addition of wax gourd and pineapple is 20g, the addition of white granulated sugar is 20%, the addition of LMP is 0.6%, the addition of citric acid is 0.15%, the addition of D-sodium erythorbate is 0.2% (color protection), carboxymethyl fiber The added amount of plain sodium is 0.1%. The added amount of lychee is 40g respectively. A single factor experiment was carried out, and the effect of litchi addition on the sensory quality of jam was obtained as follows: figure 1 shown.

Embodiment 2

[0103] This embodiment 2 provides a kind of compound jam. The addition of wax gourd and pineapple is 20g, the addition of white granulated sugar is 20%, the addition of LMP is 0.6%, the addition of citric acid is 0.15%, the addition of D-sodium erythorbate is 0.2% (color protection), carboxymethyl fiber The added amount of plain sodium is 0.1%. The added amount of lychee is 50g respectively. A single factor experiment was carried out, and the effect of litchi addition on the sensory quality of jam was obtained as follows: figure 1 shown.

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Abstract

The litchi composite jam capable of prolonging the shelf life and rich in fragrance comprises main jam components and auxiliary additive components, the main jam components comprise litchis, pineapples and white gourds, and the weight ratio of the litchis to the pineapples to the white gourds is (4-7): (1-4): (1-4); and the auxiliary additive component comprises granulated sugar, LMP and citric acid, and the mass percentages of the components in the main jam component are 12-24%, 0.5-0.8% and 0.1-0.25% respectively. The low methoxyl thickener (LMP) has certain hydrophilicity and has a certain effect on reducing the water activity, so that the storage life of the jam can be prolonged. Jam raw materials can be oxidized by air to generate chemical reaction when being pulped and stored for later use, and the luster and the color are damaged, so that the quality and the quality are influenced. Citric acid can play roles in protecting color and adjusting pH value, can improve gloss and is beneficial to the storage of the jam, and the research on the addition amount of the citric acid is also very necessary in the jam making process.

Description

technical field [0001] The invention relates to the technical field of food engineering, and more particularly relates to a lychee compound jam capable of prolonging the preservation period and having a rich aroma and a preparation method thereof. Background technique [0002] Modern people's lifestyles are becoming more and more diversified, and a series of changes have taken place in their living habits and eating habits. With the rapid development of society, social diseases such as obesity, diabetes, and high blood pressure also appear, and people's health problems are hidden dangers. Therefore, what people are pursuing now is a healthy and reasonable diet rather than the level of taste. Most of the jams on the traditional market are high-sugar jams, which taste too heavy, sweet and greasy, and contain too much sugar. Pectin is easy to form gel under high sugar and high acid conditions, and jam has poor gel properties without adding other food pectin, and it is not eas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L3/3508A23L29/231A23L5/41
CPCA23L21/12A23L3/3508A23L29/231A23L5/41A23V2002/00A23V2200/10A23V2250/032A23V2200/242A23V2250/50724A23V2200/048
Inventor 尹爱国周天
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH